Another intriguing concoction: claypot-style shark meat (no worries, no shark fins here, so this seems as morally correct as consuming various other fish). Somewhat similar to Spanish mackerel, swimming in herb-laden soup.

Monday, May 30, 2011

Atlantic jackknife clams (or bamboo clams or razor clams) with a pageant of sauces. A quirky presentation, engagingly colorful and fun to eat, with each clam embellished with something creamy, sweet or savory.

Unagi, all rolled up and impregnated with mixed mushrooms & chopped veggies. Also visually appealing, but the eel tasted similar to run-of-the-mill unagi teriyaki.

Foie gras. No complaints, though this won't win major accolades; two reasonably thick slices of well-prepared liver, wedded to tobiko & a chunky potato cake.

Avocado, lettuce, cucumber & asparagus maki. Who knew fish-free, vegetarian rolls were tasty? The avocado's creaminess was the perfect partner for the crunch of the other veggies.

Pan-seared salmon with Massaman curry & bell peppers. The fish was moist and meaty, but the Thai-inspired sauce was too innocuously weak to spawn a lasting impression.

Saturday, May 28, 2011

Returning to Hummingbirds for cakes, cocktails and more! Earlier entry: May 19.

Macaroons (with a double 'o') _ not to be confused with macarons. These are soft-baked cookies, covered in shredded dried coconut. Sweet and sticky, but an acquired taste, especially for those of us who aren't fans of coconuts in the first place.

Might as well face it _we're addicted to wasabi macarons. Despite returning here repeatedly in recent weeks, we still haven't had our fill of these terrific treats.

Hummingbirds' cakes are among the best in Bangsar _ no mean feat, for sure. The Toblerone cheese cake is breathtakingly smooth and creamy, while the caramel cupcake might leave some customers swooning in the delirium of a decadent dessert.

Charcoal cake. Despite how rich-tasting Hummingbirds' cakes are, they also seem relatively low in sugar compared to similar offerings elsewhere.

Can you keep a secret? Booze-laced beverages are available _ though the fact is not explicitly trumpeted on the menu _ including the Ooh La La (cucumber syrup, iced lemon tea, vodka) & Strawberry Surprise (five freshly blended strawberries, vodka).

Friday, May 27, 2011

A hospital cafeteria that supplies a smorgasbord of recipes from multiple continents.

Australian sirloin beef roulade. Succulent meat, stuffed with springy mushrooms and partnered with fresh spinach. Not just another meat-&-potatoes dish.

African casserole of chicken in coconut curry with pita bread. Not spicy, but stunningly creamy. Hospital food need not be bland (though it's unlikely this would be served to patients).

Baked salmon on citrus pumpkin mash with Thai basil salsa. A healthier option; the salmon was perfect, retaining its full moisture and flavor. We also loved the subtly sweet pumpkin mash _ a pleasant change from run-of-the-mill mashed potatoes.

Mexican sopa de arbondigas. Tasted like minestrone soup, but with the addition of rustic-looking braised beef balls. Prices here are reasonable; a filling meal can be had for below RM40.

Seafood remains available, of course, in Chinese recipes such as "sang har meen." Beware though: this isn't the version that's beloved at outlets in Imbi and SS2. Not bad, nevertheless, with delicate strands of yee mee that soaked up the prawny pungency, though the crustaceans themselves would be better if they held some roe.

Sri Lankan crabs, plucked live from the aquarium and braised with salted egg yolk. Pretty pricey at over RM100 per kilo. But the reality is, we'd be hard-pressed to find fleshier, more flavorsome crustaceans elsewhere in Bangsar. Perfectly prepared.

Monumentally juicy duck meat, endowed with a rich smokiness that lingers on the tongue. Not exactly traditional Chinese, but why nitpick, right?